Pyaz ki chutney ( onion chutney)

Pyaz ki chutney

Pahadi people make a quick and tasty chutney to relish with garam garam chulha fulkas.

Ingredients

Onions 3
green chillies 2
mango powder 2 tsp
Salt
Lemon juice 1/2 cup

Method

cut onion with skin to halves. Bake in chulha or put cut edge on hot tawa till you get charred effect.
Do not burn
Let it cool.
Peel onion and blend them with all other ingredients in grinder till paste.
If you have sil batta ground onions and green chilli with salt in sil batta and mix mango powder and lemon juice.
Relish with rotis.

GARLIC CHUTNEY

Lehsuni chutney

 

 Ingredients

Garlic cloves 20. ...
Dry red chillies 10
Salt to taste
turmeric powder 1/2 tsp
Brown mustard seeds 1/2 tsp
cumin seeds 1/2 tsp
Aafoetida (Hing) pinch
Mango powder 2 tsp
Mustard oil 4 tbsp

Method

1. Peel garlic cloves and chop it very fine.

Soak red chillies in warm water for half an hour and then drain all water and grind the chillies into paste.

Take wok, heat the oil till smokey.

Add hing, mustard seeds, cumin seeds and allow the mustard to splutter.

Keep the flame low and add garlic and red chilli paste. Saute it for few minutes until the garlic raw smell vanish and oil separates.


2. Add all the spices and salt. Add 1 cup water.

3. Mix everything nicely. Cook till oil separates.

Switch off flame and let it cool.

Store this in air- tight Jar.

You can refrigerate it for 15 days.

Peanut Garlic dip

Peanut Garlic Dip

Ingredients

Green chillies - 3-4...
Garlic cloves- 5-6
peanuts w/o skin 1 cup
Cumin seeds - 1 tsp
Oil - 2tsp
Amchoor powder 1 tsp
salt


Method:

Wash the green chillies and chop.

In a kadhai, put oil and heat well. Add chillies and fry .

Add the cumin seeds and fry for half a minute.

Now add the garlic and peanuts and fry for about 5 minutes till the it gets properly sauteed and roasted

Let it cool and transfer it into a grinder Jar.

Add salt and Amchoor and mix it all well and grind to a smooth paste using little warm water.

The roasted aroma gives nice flavour to dip.

Enjoy with any Starter.

Aam Lachha

Aam Lachha ( Shusha)

A sweet and tangy Jammu' s favourite chutney.
In Jammu's dogri language it is called " Shusha"

Heres Recipe

Raw mango peeled and grated 1 cup
Thick curd 1/2 cup
Roasted and crushed cumin seeds 1/2 tsp
Red chilli flakes 1 tsp
Black salt to taste
Sugar  1 tsp
Method
Beat curd. Mix in grated raw mango.
Add cumin, black salt, sugar and red chilli flakes.
Mix well.
Enjoy with your meal.
It is really delicious. Try it
Remember  raw mango should be doubled than curd quantity.
And curd should be thick ( not watery)

Green Chutney:

Green Chutney:

Ingredients

Coriander leaves – 1 large bunch
 Roasted peanuts Unsalted  – 1/2 cup
Mint leaves – 10-15
Green chilies– 4
Garlic – 2 cloves
 Ginger  – 1/2 " grated
 Lemon juice – one Lemon
Chaat Masala 1 tsp
 Salt – to taste
Black Salt - to taste
Red chilli flakes 1 tsp
 

Method:

Combine all the ingredients except Lemon Juice in a blender and grind to a smooth paste.
Pour in a bowl. Add lemon Juice and Mix.

If you need little water for smooth grinding, you can use it.

Store in the refrigerator in an airtight container.

It can last upto one week

Creamy Cucumber Dip

Creamy Cucumber dip

Ingredients:

1 large cucumber ...
1 cup hung curd
( curd hung in a kitchen muslin cloth overnite)
Mint leaves 10-12
Salt

Method

Peel and grate cucumber.
Drain the shredded cucumber and pat dry with kitchen towel.
Put cucumber in a medium sized bowl.
Add hung curd and mint leaves and stir to combine.
Cover and put in refrigerator for at least an hour.
When ready to serve, add salt to taste.
Simple dip for any hot side dish

Raw Mango Chutney

I love Mango season a lot. You can make chutneys, pickles, shakes , Lassi, desserts and lots more with King of all fruits.

Just saw raw mangoes( Kairies) in vegetable market today and grabbed them.

Raw Mango Chutney

Shasha

Ingredients

Raw mangoes 2
Curd 1/2 cup
Mint leaves 1/2 cup
Salt to taste.
Sugar 1 tsp
Green chillies 2-3

Method

Peel and dessed green mangoes.
Cut in slices.
Put all ingredients in a blender.
Blend well.
Raw mango chutney is ready to serve

Walnuts and Mint Chutney

Walnuts and Mint Chutney

 

 

Ingredients

1. 200 g pudina leaves (mint leaves).

2. 10 akhrot (walnuts).

3. 7-8 medium Green chillies

4. Salt to taste.

Method

1. Clean and wash Mint leaves and Green chillies .

2. Takeout walnuts from its shell

3. Put the Mint leaves, green chillies, walnuts and salt in Mixer  Grinder and grind to a paste. If required add little water.

4. Serve and enjoy the taste of chutney with rice.

 

Options

1 You can add Orange peel to it to get flavor

2. Green Chilli can be replaced by dry red chilli

 

 

Tomato Chutney

Tomato Chutney

Ingredients

Ripened Tomatoes 6-7
Red onion 1
Dry red chillies 3
Corriander seeds 1"tsp
Cumin seeds 1 tsp
Garlic cloves 6-7
Olive oil 3 tbsp
Chaat masala 1 tsp
Lemons 2
salt
Mustard seeds 1/2 tsp

Method.

Cut tomatoes and onion roughly.
Peel garlic cloves.
In a pan put oil and heat on low flame.
Add cumin seeds and corriander seeds. When crackle add onion , dry red chillies, tomato and garlic cloves. Saute till tomatoes softens and onions become pink.
Add salt and chaat masala.
Switch off gas and let it cool.
Transfer everything from pan to blender bowl.
Grind to make a smooth paste.
In same  pan with little oil,   heat at low flame and add mustard seeds. When splutter add mixture to tomato chutney.
Add lemon juice and enjoy with idli, dosa, prantha or anything.

Beetroot chutney

Beetroot chutney

Ingredients

2 Beetroot - Boil and peel.
2/3d Teaspoon Roasted and Powdered Jeera.
1/2 Teaspoon Red Chili Powder
1/2 Teaspoon Black Salt + Salt to taste.
1/2 Teaspoon Sugar.
Lemon Juice to Taste.

Method

Grind all the ingredients to a nice smooth paste in a grinder.
Adjust flavors to taste .
This is a great chutney , very versatile and totally delicious .